Recipes

[Jessa9]

I make a sweet bread but sometimes the center will sort of cave in when I take it out of the oven.  Is there a way to prevent this?  Thanks

[adoreqvc]

Hi Jessa,

Sorry to hear that happened, perhaps these suggestions will help in the future.

Instant rise yeast is always best to use.

Also I believe it fails due to over proofing.

Try letting it rise for a shorter time.

When you push 2 fingers into the dough (about halfway to the first knuckle), and the imprints remain in the dough, it's ready to bake.

Also read this as well:

Could be several things.

Could be to much moisture, especially if it's humid where you are. Could be too many heavy ingredients and not enough structure to hold the lift. Could be over fed yeast or over risen dough.
If it's moisture. Try cutting back by one tablespoon and see if that helps.
If it's heavy ingredients. Try developing the gluten a little more with more kneading or add some vital wheat gluten.
If it's over fed yeast. Try cutting back on the sugar or temper the yeast with a little more salt.
If it's over risen dough. Try cutting back on the rising time. If they spring back out, let it rise more.

[Jessa9]

Thanks so much adoreqvc...Merry Christmas

[adoreqvc]

You're very welcome Jessa,

Merry Christmas and ho, ho, ho to you and yours too.